Recipe courtesy of Renata
Photo by Kimberley Hasselbrink
- 2 wheels of Isabella
- ¼ cup cream
Remove the rind from the Isabella. Whip the Isabella in a food processor until broken down. Slowly drizzle cream into the cheese until the mixture is smooth. Do not
over work in processor as the mixture will break.
- 2 cup OO flour
- 2 whole egg
- 1 egg yolk
- Pinch salt
- Water as needed
Mix flour, eggs and salt together and need until the dough comes together to form a ball. If the mixture is too crumbly you can spray a little water on it in order to
bind it together. Note the mixture should feel slightly dry but not crumbly. Do not add too much water because it can over saturate the dough and leave a gummy mess.
For rolling out the pasta dough, roll to the second to smallest setting on your pasta roller. Cut 3-inch diameter circles out of dough. Place filling into a piping bag (make sure cheese is room temperature so it is easier to stuff). Pipe a small amount of filling enough to cover a 1-inch diameter in the center of the circle cut pasta. Fold dough over into a half moon then pull up the edge and crimp dough in a way that
forms a candy shape. Push down the middle of the filling.
- 2 Cups veggie or chicken stock (pasta water will also work)
- 4 Tablespoons butter
- 2 Cups roasted broccoli
- 2 Tablespoons minced chives
- 1 Tablespoon lemon juice
- 1 Small chunk parmesan cheese for grating
Place pot of water on stove and bring to a boil. Add a generous amount of salt to boiling water. Drop pasta into boiling water and cook until done, about 1–2 minutes. You do not want to overcook or the cheese will leach out of the pasta dough.
In a 12-inch saute pan put your stock or pasta water, butter and broccoli. Put in cooked pasta and reduce the sauce all together until small bubbles start to form, do not over reduce or the butter will break. (you just want the cooking liquid to coat the back of a spoon.) Season the pasta with lemon, salt and pepper to desired amounts, then plate equally and garnish with chives and parmesan.
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